confit salmon with parsley salsa

Confit salmon with lemon and parsley salsa

  • serves 6
  • Easy

This recipe for confit salmon with lemon and parsley salsa is great if you need to feed a crowd. If you’ve ever wondered how some salmon you are served in restaurants is so perfectly cooked, they may be using this technique. Cooking the salmon in olive oil gives it a silky texture and stops it from drying out.



  • salmon 1/2 side, skin on and pin-boned
  • black peppercorns 10
  • bay leaves 2
  • olive oil 500-750ml
  • green salad to serve
  • lemons 2, plus wedges to serve
  • Dijon mustard 2 tbsp
  • shallot 1, finely chopped
  • golden caster sugar 1 tsp
  • olive oil
  • parsley a small bunch, chopped


  • Step 1

    Put the salmon in the snuggest dish you can find. Add the peppercorns, a little salt, the bay leaves and enough olive oil to cover the fish completely, and leave to sit for 10 minutes.

  • Step 2

    Heat the oven to 140C/fan 120C/gas 1. Cover the dish with foil then bake the salmon for 30 minutes until the fish looks translucent and just cooked (if you have a meat thermometer,
    it should have reached 45C in the thickest part of the fillet). Take it out of the oven then leave to cool completely in the oil. (It will keep cooking for a while in the oil.)

  • Step 3

    To make the salsa, cut the rind and pith off the lemons then cut in-between the membrane to remove the segments. Chop the segments. Whisk the mustard, shallot and sugar, squeezing
    in the juice from the lemon skeletons. Whisk in 4 tbsp olive oil and stir in the segments and any more juice. Stir in the parsley and season. Lift the salmon out of the oil and gently turn it over, peel off the skin and scrape away the grey layer from under the skin. Serve with the salsa and salad.

Nutritional Information

  • Kcals 541
  • Carbs 3g
  • Protein 34.7g
  • Fat 43.1g
  • Salt 0.8g
  • Saturates 6.7g
  • Fibre 0.9g